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  Red Cabbage Salad



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4 cups cabbage, chopped into bite-sized pieces
2 carrots, shredded
1/2 cup dried raisins, cranberries or apricots
1 Tablespoon crystallized ginger, slivered
1 green onion, thinly sliced
1/4 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon lemon zest
2 Tablespoons cane syrup or honey
1/4 teaspoon salt

In a large non-staining bowl, mix together cabbage, carrots, dried fruit (if using apricots, chop first), ginger and green onion.
In a separate bowl, mix together olive oil, lemon juice and zest, cane syrup and salt.
Whisk with a fork until completely combined and pour over cabbage salad. Toss to coat completely.
Cover and refrigerate at least 30 minutes before serving.

Copyright © 2012 Stefanie Samara Hamblen